Paragon Shrimp Newburg Recipes

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SHRIMP NEWBURG



Shrimp Newburg image

Make and share this Shrimp Newburg recipe from Food.com.

Provided by Tonkcats

Categories     < 15 Mins

Yield 2 serving(s)

Number Of Ingredients 9

12 shrimp
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine

Steps:

  • Clean shrimp.
  • Melt butter; add flour, paprika, salt and pepper, blend together.
  • Add milk and cream gradually.
  • Add sherry.
  • In a separate pan, saute shrimp in butter.
  • Add to the sauce.

Nutrition Facts : Calories 398.8, Fat 32.8, SaturatedFat 20.3, Cholesterol 150.8, Sodium 939.2, Carbohydrate 12.7, Fiber 0.8, Sugar 0.5, Protein 9.4

SAUCY SEAFOOD NEWBURG



Saucy Seafood Newburg image

Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg

Provided by JANIC412

Categories     < 15 Mins

Yield 12 serving(s)

Number Of Ingredients 16

1 lb shrimp, cleaned, left whole (use small to med. shrimp)
1 lb bay scallop, thoroughly cleaned
1 lb crabmeat
1 lb lobster, cut into bite size pieces
1 small white onion, finely chopped
1/2 cup unsalted butter (do not use margarine)
1/2 cup flour
2 cups light cream
1 can cream of shrimp, undiluted
1 tablespoon Worcestershire sauce
1/4 cup dry sherry, or more to taste
1 tablespoon fresh lemon juice
to taste salt
to taste white pepper
1 dash nutmeg
1 dash paprika

Steps:

  • Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
  • Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
  • Add the cream and soup. Cook until thick and creamy stirring continuously.
  • Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
  • Keep stirring.
  • Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
  • Garnish with some cooked shrimp or lobster pieces.
  • Sprinkle a little fresh chopped parsley over.
  • This serves about 12 for appetizers or 6 for entree..

Nutrition Facts : Calories 328.6, Fat 17, SaturatedFat 9.9, Cholesterol 168.7, Sodium 577.4, Carbohydrate 8.5, Fiber 0.2, Sugar 0.7, Protein 29.9

EASY SHRIMP NEWBURG RECIPE



EASY SHRIMP NEWBURG Recipe image

Provided by mamacasma

Number Of Ingredients 10

7-1/2 cups (12 oz.) LIGHT N FLUFFY WIDE NOODLE, uncooked
2 tablespoons butter or margarine
1/3 cup chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
1 pkg. (3 oz.) cream cheese, cubed and softened
2 tablespoons dry sherry (optional)
1/2 teaspoon dried thyme leaves
1 lb. fresh shrimp, peeled and deveined
1 cup frozen peas

Steps:

  • In large skillet over medium heat, melt butter; add onion. Cook 3 minutes. Add shrimp; cook until barely pink. Stir in soup, milk, cream cheese, sherry, thyme and peas; simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce.

SHRIMP NEWBURG



Shrimp Newburg image

I found this recipe in a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961 (I like old cookbooks), and I made this for my parents and sister while stuck in the states. Everyone loved this!

Provided by Lee Thayer @LeeNST

Categories     Seafood

Number Of Ingredients 10

1/3 cup(s) butter
2 tablespoon(s) all purpose flour
2 cup(s) half and half
4 egg yolks, slightly beaten
4 cup(s) shrimp, peeled, deveined, tails removed, cooked
1/2 teaspoon(s) salt
1/4 cup(s) dry white wine
2 teaspoon(s) lemon juice
toast cups or cooked egg noodles, for serving
paprika, for garnish as desired

Steps:

  • For the shrimp, clean them and remove the tails, cook them your preferred way, I like to sauté them.
  • Melt the butter in a large saucepan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
  • Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks (called tempering so you do not end up with scrambled eggs in your sauce), then add the yolks to the sauce and stir until completely blended in, about 1 minute.
  • Stir in the shrimp and salt, and heat through, now you are just warming the shrimp as they are already cooked. When hot, stir in the wine and lemon juice.
  • Spoon into toast cups or spoon over hot buttered egg noodles. Garnish with a light sprinkle of paprika if desired. Serve and enjoy.

SHRIMP NEWBURG III



Shrimp Newburg III image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 lbs raw shrimp
2 pimientos (and 1 can liquid)
1 egg
1/2 cup cream
1 small onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Lea & Perrins Worcestershire Sauce
2 beef bouillon cubes
1/2 teaspoon dry mustard
onion tops
Tabasco sauce
1/4 cup hot water

Steps:

  • Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute.
  • Add hot milk and cook until sauce thickens.
  • Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce.
  • Before removing from fire, add beaten egg and cream.
  • Mushrooms optional.

SHRIMP NEWBURG



Shrimp Newburg image

"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

Steps:

  • In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 231mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

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